It’s Monday morning….and I’m experiencing technical difficulties with my keyboard right now.
Allow me to ‘splain…..
Yesterday afternoon, I tried to pull a wicker basket down from a shelf in the garage. And because I’m totally and completely uncoordinated, I lost my grip on it and the basket slipped.
Now, I should have let the whole thing fall to the floor.
But no….. I tried to catch it….and of course one of the wicker sticks broke loose and went right into my index finger.
Fast forward 14 hours, and the little bugger is still bleeding. Not gushing, mind you, but enough to annoy me.
And I don’t like being annoyed.
So, to keep my happy demeanor up to par, I’m going to concentrate on the exciting new project that I have percolating and brewing right now. I can not divulge any details just yet, but when I have it all planned out, I’ll be sure to let you know.
Don’t ask for any hints, Dad 🙂
Oatmeal Raisin Cookies – adapted from amy sherber
1 ½ cups all purpose flour
1 tsp baking soda
¾ tsp cinnamon
3 1/8 cups rolled oats
1 ¼ cups raisins
1 tsp vanilla
1 cup unsalted butter, softened
7/8 cup brown sugar
½ cup granulated sugar
In a medium bowl, stir together flour, baking soda, cinnamon, oats and raisins. In the bowl of a stand mixer, beat the butter and both sugars together until thoroughly blended. Beat in the eggs, one at a time, then add the vanilla. Add the flour/oat mixture and mix on low speed until everything comes together.
Portion the dough onto a parchment lined baking sheet (I use a large cookie scoop). Cover and chill for several hours before baking.
When you are ready to bake, preheat the oven to 350 degrees. Divide the dough balls between two parchment lined sheets and bake for 18-20 minutes, rotating the pans halfway through the baking time. Remove the pans from the oven, and allow the cookies to cool on the baking sheets before transferring them to a wire rack to cool completely.
Yield – 1 dozen large cookies